It’s Flathead cherry season, that brief and beautiful time when we gorge ourselves on glorious cherries from our own state. We recently came across this recipe for Muddled Cherry and Pine Cocktails and it is amazing. It uses Pine Tonic from Dram Apothecary, which is available for sale in our mercantile, so you can make this delicious drink at home.
Photo courtesy of The Eternal Child
Muddled Cherry and Pine Cocktails
Courtesy of The Eternal Child
5-6 muddled cherries
1 Tsp Dram Pine Syrup
1 Shot Hendricks Gin
Half a lime, squeezed
Tonic or soda to taste
Thyme to garnish
Combine all ingredients and enjoy responsibly!
Dram Apothecary’s Wild Mountain Sage Bitters are also delicious, especially when combined with a good gin and some soda.
We have a new toast special! Prosciutto, plums, and Amaltheia organic goat cheese on house made sourdough. Salty, sweet and earthy – this is a match made in heaven. And as always, we can substitute the sourdough for gluten free toast so nobody is left out.
We are now posting our specials on our website here so you can stay up to date and plan ahead if you’re ordering take-out.
We have new dish towels available for sale! They’re both functional and pretty, made from soft, nubbly cotton with a lovely texture and they wash up well. They remind us of old well-worn flour sacks that might feel right at home in this old barn.
We love giving them as house warming gifts when we travel – everyone can use another dish towel or two, and they make great gift wrapping. Place a few a few other delicious items from our mercantile, maybe a small cutting board and some sea salt or hot chocolate mix, tie it all up with some twine and you’ve got a gift that will be both appreciated and well used!
If you’ve eaten at Feed, you’ve probably noticed our rotating Toast Specials on the chalkboard at the front counter. This is where our chefs get to have a little fun, and incorporate seasonal and interesting ingredients into the mix. One of our recent favorites was sage blossoms, house-made apple butter and organic butter on whole wheat bread.
Another is bruleed grapefruit (the smell alone is amazing), local goat cheese from Amalthea Organic Dairy, and local mint on rye.
All the bread used in the toast specials is baked in house, as are almost all of our other pastries. This ensures that the bread is as fresh as it can be, and we use Montana grown wheat to keep things close to home.
The specials change frequently due to availability of ingredients, and creative inspiration back in the kitchen. We’re update our specials menu regularly on our website, so you can see what magic the chefs have cooked up before you arrive. You can check them out here.
The lovely photos shown here were taken by Janie Osborne.